低温加湿保鲜对叶菜类蔬菜贮藏品质的影响  

Effect of Low Temperature and Humidification Preservation on Storage Quality of Leaf Vegetables

作　　者：姜文利[1] 刘金光 孙艳 李文琦 JIANG Wen-li;LIU Jin-guang;SUN Yan;LI Wen-qi(Food Science and Engineering College,Qingdao Agricultural University,Qingdao Key Lab of Modern Agricultural Quality and Safety Engineering,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《保鲜与加工》2018年第4期43-48,共6页Storage and Process

基　　金：国家自然科学基金项目(31271963)

摘　　要：以新鲜菠菜和生菜为试材,使用低温加湿保鲜柜,研究了叶菜类蔬菜低温加湿方式贮藏期间叶片VC含量、失重率和色差值的变化。结果表明:低温加湿方式贮藏叶菜类蔬菜能够较好地保持叶片水分和叶片组织的活性,贮藏5 d后,叶菜中VC含量损失率低于30%,明显低于其他贮藏方式,叶片日均失重率为4%左右,而低温贮藏为10%左右,此外,叶片色差变化最小,很好地保持了蔬菜的新鲜度。The changes of VC content, weight loss rate and chromatic aberration of leaf vegetables during storage were studied by using low temperature humidifying cabinet with fresh spinach and lettuce as materials. The results showed that the low temperature humidification storage of leaf vegetables could keep the leaf water and leaf tissue activity better. After 5 days of storage, the loss rate of VC in leaf vegetables was less than 30%, which was lower than other storage ways. The average daily weight loss rate of leaves was about 4%, while that of low temperature storage was about 10%. In addition, the change of leaf chromatic aberration was the smallest, which maintained the freshness of vegetables very well.

关 键 词：叶菜 VC含量 色差 失重率 感官 低温密封加湿 

分 类 号：TS205.7[轻工技术与工程—食品科学]